SHRIMP GUMBO
A crisp green salad and crusty French bread complete this shrimp gumbo meal. I always have hot sauce available when I serve this and have found that the instant microwave rice packages make the process a little easier. -Jo Ann Graham, Ovilla, Texas
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 11 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven over medium heat, cook and stir flour and oil until caramel-colored, stirring occasionally, about 12 minutes (do not burn). Add the celery, green pepper and onion; cook and stir until tender, for 5-6 minutes. Stir in the broth, garlic, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Stir in the shrimp, okra, green onions and tomato. Return to a boil. Reduce heat; cover and simmer until shrimp turn pink, 10 minutes. Stir in file powder. Serve with rice.
Nutrition Facts : Calories 159 calories, Fat 7g fat (1g saturated fat), Cholesterol 102mg cholesterol, Sodium 681mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges
LOUISIANA SHRIMP AND EGGS GUMBO
I was introduced to gumbo by people from Louisiana. They lived in our town for a few years, and taught us Canadians what gumbo is all about....mmmm good and hot! You can make other gumbos the same way using squirrel, rabbit, ham, seafood, chicken, or game.
Provided by lise
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h50m
Yield 7
Number Of Ingredients 19
Steps:
- Heat oil in a Dutch oven or any heavy pan. Stir in flour to make a roux. Cook, stirring constantly, until roux is dark brown; be careful not to burn. Add onion and garlic, and cook until slightly wilted. Whisk in water.
- Stir in celery, green onions, tomato, green and red peppers, okra, bay leaf, thyme, salt, pepper, and cayenne. Simmer for 1 hour.
- Add shrimp and hard boiled eggs; simmer 15 to 20 minutes longer. Adjust seasoning to taste. Serve gumbo over rice.
Nutrition Facts : Calories 489.7 calories, Carbohydrate 35.5 g, Cholesterol 439.8 mg, Fat 23.5 g, Fiber 3.6 g, Protein 33 g, SaturatedFat 4.3 g, Sodium 335.7 mg, Sugar 4.6 g
SHRIMP GUMBO
This spicy Cajun gumbo, a stew originating in Louisiana in the 18th century, gains much of its flavor from the dark roux and its characteristic thickness from file, an herb made from the ground leaves of the sassafras tree. Onions, celery and green peppers, the "holy trinity" of both Creole and Cajun cooking, add flavor and substance to the thick shrimp and sausage stew, which is served over a heaping portion of white rice.
Provided by Alton Brown
Categories main-dish
Time 3h30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
- While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.
- Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.
LOUISIANA GUMBO
This recipe certainly reflects our area of the country. It really is a meal in itself.
Provided by Taste of Home
Categories Lunch
Time 2h35m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Place the chicken and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer 30-45 minutes or until chicken is tender. , Remove chicken; cool. Reserve 6 cups broth. Remove chicken from bones; cut into bite-size pieces. , In a Dutch oven or soup kettle, mix flour and oil until smooth; cook and stir over medium-low heat until browned, 2-3 minutes. Stir in the onions, peppers, celery and garlic; cook for 5 minutes or until vegetables are tender. Stir in the sausage, ham and reserved broth and chicken; cover and simmer for 45 minutes or until chicken is no longer pink. , Add the shrimp, okra, beans, salt, pepper and hot pepper sauce; cover and simmer 10 minutes longer or until shrimp turn pink.
Nutrition Facts : Calories 473 calories, Fat 22g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 646mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 3g fiber), Protein 29g protein.
MERWIN'S SHRIMP GUMBO
This is a recipe for a classic, dark brown, shrimp gumbo in true Louisiana Cajun country fashion. Serve over rice. Browning the chicken pieces in the oil used for the roux adds flavor to the dish. I use the cooked chicken for chicken salad. File is added off the heat to thicken the gumbo. If added while the gumbo is still cooking, it may become stringy and unpleasant. File is ground sassafras leaves. It is available in many supermarkets.
Provided by Merwin Chambers
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 2h45m
Yield 8
Number Of Ingredients 17
Steps:
- In a medium skillet, brown the sausage over medium heat. Remove from pan, and drain on paper towels to remove some of the fat. Discard fat in pan.
- In a large skillet, heat vegetable oil over high heat. Brown chicken pieces in hot oil. Turn frequently until golden brown on all sides. Transfer chicken to a dish, leaving oil in pan. Set chicken aside, but keep warm.
- Make a roux by whisking flour into the hot vegetable oil. Turn heat down to low. Continue cooking flour and oil mixture, stirring constantly, until it reaches a dark brown color. This may take 30 to 45 minutes; the darker the roux, the better the final gumbo.
- When the roux is a dark brown color, quickly add the sausage, onion, green onion tops, green pepper, parsley, and garlic. Cook over low heat until the vegetables are wilted, about 10 minutes, stirring constantly.
- Stir in 2 cups water and spices. Add chicken parts. Add rest of the water slowly. Bring mixture to a boil, and reduce heat. Simmer for about 45 minutes, until chicken is done and tender.
- Remove chicken pieces, and save for another use. Add shrimp to gumbo; cook for about 8 to 10 minutes more. Remove bay leaves. Taste, and adjust seasoning. Serve gumbo in deep bowls. Sprinkle file powder over individual servings, and stir in.
Nutrition Facts : Calories 836.9 calories, Carbohydrate 19.1 g, Cholesterol 327.7 mg, Fat 52.2 g, Fiber 1.6 g, Protein 69 g, SaturatedFat 13.4 g, Sodium 822.6 mg, Sugar 3 g
LOUISIANA SHRIMP GUMBO
Make and share this Louisiana Shrimp Gumbo recipe from Food.com.
Provided by Boomette
Categories Gumbo
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Preheat a large, heavy-bottomed stockpot over medium heat.
- Pour in the vegetable oil and, when it's smoking hot, gradually and carefully whisk in the flour, forming a "roux." Continue stirring the roux, whisking constantly until it begins to deepen in colour. Be careful, it's very hot! This browning process weakens the roux's ability to thicken the gumbo, but it also adds lots of authentic, distinctive flavour.
- After 5 minutes or so, when the roux is a deep golden brown, add the Holy Trinity of Louisiana cooking: the onion, green pepper and celery. Add the garlic cloves and stir them for a few minutes until they've softened. Add the chicken broth and stir until it thickens. Add the sausage, shrimp, tomatoes, okra, herbs and spices. Taste and season with salt.
- Simmer until the sausages and shrimp are cooked through, about 10 minutes. Add the green onions. Serve immediately.
Nutrition Facts : Calories 883.7, Fat 68.5, SaturatedFat 11.6, Cholesterol 95.9, Sodium 1238.4, Carbohydrate 44.6, Fiber 6.4, Sugar 9.2, Protein 25.4
LOUISIANA SEAFOOD GUMBO
Provided by Food Network
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Coat a large heavy-bottomed saucepan with oil and cook the onions until translucent. Add the celery, garlic, bell peppers, and okra. Add the Roux and mix thoroughly to pick up all the excess oil in the pot.
- Next add the tomatoes and bring the mixture to a boil. When mixed, strain the Stock and add it to the pot, mixing thoroughly to prevent lumps. Cover with lid, bring to the boil and cook for 20 minutes. Clean the shrimp and saute in a separate pan to get rid of any excess moisture. When they have turned pink add the shrimp and crab to the gumbo. Cook for 10 minutes. Lastly, add lemon slices and chopped green onions
- Combine the ingredients in a separate pan. Brown on a medium high heat until it turns light brown.
- Combine ingredients in a large heavy bottomed saucepan. Bring to the boil and simmer for 1 hour.
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